Best Pressure Cooker Cheesy Egg Casserole Recipes

INSTANT POT BREAKFAST CASSEROLE

Instant Pot Breakfast Casserole image

This Instant Pot breakfast casserole is made in an electric pressure cooker with hash browns, eggs, sausage and cheese.

Provided by Kristen Chidsey

Time 30m

Number Of Ingredients 7

Ingredients

3 cups hash browns (defrosted)
1/2 pound ground turkey breakfast sausage
6 eggs
1/4 cup milk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup colby cheese (shredded)

Steps:

Turn pressure cooker to saute and let heat. Add in sausage and cook until browned and cooked through. Remove cooked breakfast sausage from the instant pot. Turn the Instant Pot OFF.
Add in 1.5 cups cold water to the Instant Pot and scrape up any browned bits on the bottom of the inner pot to prevent burn notice. Place the trivet inside the inner pot.
Whisk together eggs with milk and salt and pepper until well combined.
Lightly grease an oven-safe 7 by 3 inch baking dish. Cover the bottom of the pan with defrosted hash browns. Sprinkle sausage over hash browns. Pour eggs mixture over sausage and hash browns. Sprinkle with cheese and cover with foil.
Place casserole on a trivet in the pressure cooker. Cook on High Pressure for 20 minutes, using the manual button. Some people find 25 minutes is more to their liking.
Allow pressure to release manually for 5 to 10 minutes and then do a quick release and serve.

Nutrition Facts : Calories 291 kcal, Carbohydrate 20 g, Protein 19 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 212 mg, Sodium 441 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HAM & CHEDDAR BREAKFAST CASSEROLE

Ham & Cheddar Breakfast Casserole image

Easy and cheesy, my go-to casserole for action-packed mornings has made many appearances at holiday breakfasts, potlucks and even my daughter's college apartment to feed her hungry roommates. -Patty Bernhard, Greenville, Ohio

Provided by Taste of Home

Categories Breakfast Brunch

Time 4h20m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

12 large eggs
1 cup 2% milk
1 teaspoon salt
1/2 teaspoon pepper
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups cubed fully cooked ham (about 1 pound)
1 medium onion, chopped
4 cups shredded cheddar cheese

Steps:

Whisk together first 4 ingredients. Place a third of the potatoes in a greased 5- or 6-qt. slow cooker; layer with a third of each of the following: ham, onion and cheese. Repeat layers twice. Pour egg mixture over top. Refrigerate, covered, overnight., Cook, covered, on low 4-5 hours, until casserole is set and edges begin to brown. Turn off slow cooker. Remove insert; let stand, uncovered, 30 minutes before serving.

Nutrition Facts : Calories 324 calories, Fat 19g fat (9g saturated fat), Cholesterol 239mg cholesterol, Sodium 822mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.